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    Sour Cream Apple Coffee Cake

    ha scritto per te

    This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
    Make sure to try my classic Coffee Cake recipe too!

    Table of Contents

    Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
    I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
    Why You’ll Love This Apple Coffee Cake

    Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
    Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
    Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

    Do You Have To Use Sour Cream In This Cake Recipe?
    I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
    Ingredients
    I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!

    Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
    Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
    Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
    Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
    Eggs. I use large sized eggs in all my baking recipes.
    Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.

    How To Make Apple Coffee Cake
    The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.

    Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
    The remaining cake batter and cinnamon sugar mixture swirled into the batter.

    Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.

    Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
    Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.

    How To Store Apple Coffee Cake
    You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
    To Freeze:
    Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.

    More Coffee Cake Recipes You Will Love

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    Sour Cream Apple Coffee Cake

    Author: Shelly

    Pin

    Description

    This apple twist on coffee cake is moist, tender, and delicious! 

    Ingredients

    Scale
    1x2x3x

    Crumb Topping

    1 cup cold butter, cubed
    3/4 cup light brown sugar 
    1/2 teaspoon kosher salt
    1 teaspoon ground cinnamon
    1 cup all purpose flour

    Cinnamon Swirl

    1/2 cup granulated sugar
    1 1/2 teaspoons ground cinnamon

    Cake

    1 cup butter, room temperature
    1 1/2 cups granulated sugar
    2 teaspoons vanilla extract
    4 large eggs
    16 ounces sour cream
    1/2 teaspoon kosher salt
    1 1/2 teaspoons baking soda
    1 teaspoon baking powder
    3 1/2 cups all-purpose flour
    2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)

    Glaze

    1 cup powdered sugar
    1 tablespoon milk
    1/2 teaspoon vanilla

    Instructions

    Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
    Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
    Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
    Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
    Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
    Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
    Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
    Repeat with the remaining batter and remaining cinnamon sugar.
    Sprinkle the crumb topping onto the cake evenly.
    Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool for 20 minutes.
    Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake. 
    Serve warm or at room temperature. 

    Notes

    Store airtight at room temperature for up to 3 days. 
    Store airtight  in the refrigerator for up to 5 days. 
    Freeze airtight in the freezer for up to 2 months, thaw at room temperature.

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    consigliato per te

    • in Recipes

      Sweet Potato Biscuits

      ha scritto per te

      Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!

      Table of Contents

      Tender and Flaky Sweet Potato Biscuits
      If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
      Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation! 
      This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
      Why You’ll Love This Biscuit Recipe
      These tender sweet potato biscuits are about to change your life. Here’s why:

      Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
      Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
      Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.

      What You’ll Need
      You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.

      Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
      Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
      Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
      Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.

      Preparing the Sweet Potatoes
      Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes. 
      My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft. 
      Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
      How to Make Sweet Potato Biscuits
      This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:

      Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
      Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.

      Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).

      Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
      Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.

      Tips for The Best Biscuits
      If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.

      Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
      Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits. 
      Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
      Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
      Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!

      Common Questions
      What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.

      What to With Serve Sweet Potato Biscuits
      These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:

      How to Store and Reheat Leftovers
      Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
      Can I Freeze Sweet Potato Biscuits? 
      Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
      More Homemade Biscuit Recipes

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      Sweet Potato Biscuits

      Author: Shelly

      Prep Time: 30 minutes

      Cook Time: 25 minutes

      Total Time: 55 minutes

      Yield: 10 biscuits 1x

      Category: Breads

      Method: Oven

      Cuisine: American

      Description

      Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.

      Ingredients

      Scale
      1x2x3x

      3 cups self-rising flour
      2 tablespoons granulated sugar
      1/2 cup cold salted butter, cut into small cubes
      1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
      3/4 cup cold buttermilk
      2 tablespoons salted butter, melted

      Instructions

      Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
      In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
      In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
      Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
      Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
      Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
      Remove the pan from the oven and immediately brush with melted butter.

      Notes

      Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
      Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
      Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

      Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits

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      Apple Fritter Bread with Boiled Cider Glaze

      ha scritto per te

      Apple Fritter Bread is filled with chunks of fresh apple, ribbons of cinnamon-sugar, and topped with boiled cider glaze. Nearly dessert, yet breakfast-appropriate. A loaf makes a wonderful homespun gift for a deserving friend or neighbor.

      Confession: I can’t stop making and eating this Apple Fritter Bread. It holds all the best things about baking season. It’s hearty and sweet; uncomplicated to make and it fills your home with delicious aromas. It’s jam-packed with chunks of fresh apple and ribbons of cinnamon sugar. I have plans to make several more loaves just to give to friends and neighbors. I can’t think of anyone who wouldn’t love a hefty loaf covered with cider glaze and chopped pecans.

      The first layer.
      First, mix up the simple batter. It’s the buttery, vanilla-scented base that will support and hold all of those tasty additions throughout the loaf. You can use a hand mixer for this task. Layer 1/3 of the batter into the bottom of a 9×5 inch greased loaf pan.
      Next, toss some chopped apples in cinnamon-sugar. You’ll need 3 large or 4 small apples for this recipe. Use practically any apple you have on hand. This bread is very forgiving. Granny Smith is my preference for baking, Gala, Honeycrisp, and Pink Lady work well, too.

      Next, sprinkle brown sugar and cinnamon over the apples. I added some chopped pecans, which could be optional. However, the nutty, sweet flavor of pecans is so good in this bread!

      More layers!
      Continue the layering process two more times with the remaining batter and ingredients. Doing this creates ribbons of brown sugar throughout the loaf.

      The final layer will be apples and cinnamon-sugar. The top bakes to deep golden and sugar crusted while the interior becomes moist with the juices from the baked apple chunks.

      Let the bread cool in the pan for about 10 minutes before turning it out. Cool on a wire rack before adding the glaze.

      A magic ingredient.
      Here’s one of my favorite fall ingredients of all time! Boiled cider imparts tart apple flavor. It’s pure concentrated apple in a bottle. You can find it for purchase online from King Arthur Baking. Mixed with powdered sugar, it makes an incredibly flavorful glaze. However, you can still make a cider glaze without it. Use regular bottled apple cider or apple juice in its place.

      Top it off.
      Drizzle the glaze over the bread. This loaf won’t crown much on top, because it is dense with all those apples, pecans, and sugar. This inhibits the middle from puffing up, but doesn’t affect the tenderness of the crumb.

      Add a few more pecans on top, if you’re feeling a little extra.

      This Apple Fritter Bread gets its inspiration from – you guessed it! – fried apple fritters. Which are absolutely delicious but slightly more involved with all that frying. (Find my Homemade Apple Fritter Bread right here – they are worth the effort!) However, this bread doesn’t require much attention, and it is well-suited to those who want to cozy up with a book for an hour while it bakes.

      Apple Fritter Bread with Boiled Cider Glaze

      Heather Baird

      This bread is the perfect way to celebrate fall’s apple harvest, but it’s good any time of year! It is truly reminiscent of fried apple fritters with all those chunks of fresh apple in the batter. You’ll need about 3 large apples to yield the 2 cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is great; however you can use whatever variety you have on hand. Juicier apples will impart more moisture into the crumb, which is nice. I have used Gala, Pink Lady, and Golden Delicious with success.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins

      Course Bread, Breakfast, DessertCuisine American

      Servings 10

      Equipment1 9×5 inch loaf pan
      Ingredients US CustomaryMetric Bread batter1/2 cup unsalted butter softened3/4 cup granulated sugar3 eggs at room temperature2 teaspoons vanilla extract2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon fine grain sea salt1/2 cup milk at room temperatureApple mixture2 cups chopped apples 3 large, about 10 oz.2 tablespoons granulated sugar1 teaspoon cinnamonCinnamon-brown sugar mixture1/3 cup brown sugar1 teaspoon ground cinnamon1/3 cup chopped pecansGlaze and toppings1 cup confectioners’ sugar1 tablespoon boiled cider or 2 tablespoons apple cider1 tablespoon milk or cream1/3 cup chopped pecans optional
      Instructions Preheat the oven to 350°F. Coat a 9×5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.Bread batterIn the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.Apple mixtureMix the apples, cinnamon, and sugar in a bowl. Toss to coat.Cinnamon-brown sugar mixtureMix the brown sugar, cinnamon, and pecans in a bowl. Stir well to combine.AssemblySpread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture.Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and then spread evenly. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture.Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean.Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.Glaze and toppingsIn a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.
      NotesFreeze it! Wrap the cooled, unglazed loaf in plastic wrap and doubled bag in freezer bags with the air removed. It will keep up to 3 months if stored correctly.
      Thaw bread in the refrigerator overnight. Glaze before serving. 

      Keyword apple bread, apple fritter bread, boiled apple cider, cinnamon sugar coating, fall bread, quick bread

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      The Best Pumpkin Recipes for Fall

      ha scritto per te

      Embrace the flavors of the season with the Best Pumpkin Recipes for Fall! I’m sharing some of my favorite pumpkin treats, from pumpkin cakes and cookies to pumpkin bread, and more. All easy to make and brimming with the festive flavors of warm, savory-spiced pumpkin!

      Pumpkin Dump Cake
      Table of Contents

      Bring On The Fall Vibes with These Cozy Pumpkin Recipes

      Who else has waited all year for pumpkin season? Because, same. For pumpkin lovers like yours truly, I consider fall our Superbowl.  
      With the most pumpkin-full time of the year rolling around soon enough, today I’m sharing my favorite treats featuring the fall season’s star ingredient.
      I’m dishing some of my all-time best pumpkin recipes. From cozy pumpkin cookies to pumpkin loaves, muffins, and even a pumpkin cake or two for good measure. Get ready for your kitchen to smell like a sweet and toasty pumpkin spice dream!
      What Makes These Recipes the Best?
      Everyone loves a good pumpkin recipe, but what makes these ones better than good? These pumpkin baking ideas are:
      Easy. As always, it’s my mission to share the best baking recipes that any home baker can whip up when a craving hits! These pumpkin recipes are easy AND delicious.Full of pumpkin flavor. Warm and cozy, sweet and spicy – my pumpkin recipes don’t fall short on all the classic flavors we know and love. Perfect for the season. Fall means the festive season is just around the corner! I’m sharing goodies that are great for everyday baking, but also just as perfect for sharing with friends and family come the holidays. 
      Tips for Cooking with Pumpkin
      Some added guidance when turning pumpkin into the best fall treats:
      You Can Use Canned or Homemade – Sort Of. Most pumpkin recipes will turn out just as great with fresh pumpkin puree made from scratch as they would with canned pumpkin. However, the flavor and texture of fresh pumpkin can vary, so that’s something to keep in mind when baking. Pumpkin pies, for example, usually come out the best when made with trusty, canned pumpkin.Speaking of Canned Pumpkin… Pumpkin puree in a can isn’t the same as canned pumpkin pie filling. If your recipe calls for canned pumpkin, make sure you’re using the right ingredient!Swapping Pumpkin for Eggs, Oil, or Butter: You can swap 1/4 cup pumpkin puree for one egg in most baking recipes. You can also substitute pumpkin puree tablespoon for tablespoon in place of oil/butter.Bake Thoroughly. Because pumpkin is so moist, it’s important to keep an eye on the baked goods while they’re in the oven, and after they come out. Make sure the centers aren’t still raw/gummy after baking.Pumpkin Puree Substitutes: Run out of pumpkin puree? Or maybe you forgot to add it to your shopping list, or you’re just after something different. Good alternatives to pumpkin are mashed/pureed sweet potatoes, canned yams, or butternut squash. These can be substituted 1:1 for pumpkin puree in most recipes!
      14 Recipes You Have to Try
      Have your pumpkin puree at the ready for these festive recipes that are perfect for fall baking!
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      Pumpkin Cookies
      Let’s start with a true classic: rich and tender, delicious and spiced pumpkin cookies. I’ve frosted these with a decadent melt-in-your-mouth brown sugar icing. A bite out of one of these is the definition of bliss!

      Pumpkin Chocolate Chip Cookies
      A soft and chewy chocolate chip cookie with a fun fall twist. These pumpkin chocolate chip cookies are loaded with rich pumpkin spice flavor, made extra moist and tender thanks to real pumpkin puree.

      Perfect Pumpkin Cake with Maple Frosting
      Light and fluffy pumpkin cake is layered with the flavors of fall in this easy pumpkin dessert. Filled with buttery frosting enriched with browned butter plus a touch of pure maple syrup.

      Pumpkin Apple Muffins
      Two autumn favorites come together in these easy pumpkin apple muffins! Soft and pillowy pumpkin muffins are filled with sweet apple chunks and cinnamon spice. This recipe instantly puts everyone in a fall mood!

      Salted Honey Chewy Pumpkin Cookies
      These chewy pumpkin cookies are just the best, with all their buttery, spicy deliciousness and whatnot. Just TRY to resist having a second or third. Perfect for a Thanksgiving or Halloween cookie platter!

      Pumpkin Dump Cake
      This pumpkin dump cake might just be one of my all-time favorite fall desserts. I always come back to this moist cake recipe that’s choc full of real pumpkin flavor, prepared with a boxed yellow cake mix and a crunchy, nutty graham cracker topping.

      The Best Easy Pumpkin Bread
      The perfect quick bread loaf to bake this fall! You’re going to love this classic pumpkin bread recipe as much as I do, I just know it. I can’t think of many people who can resist a soft and tender slice of this pumpkin-spiced loaf.

      Easy Pumpkin Blondies
      Serve these easy pumpkin blondies at all your fall gatherings and watch them vanish from the plate! This blondies recipe is packed with pumpkin flavor (not to mention, melty white chocolate chips!) and is super simple to make.

      Pumpkin Scones
      These flaky and moist pumpkin scones are exactly what I’ll be having with my morning coffee all season long. Drizzled with brown sugar icing and so buttery!

      Easy Pumpkin Roll
      Roll up all the scrumptious flavors of pumpkin and spice into an impressive yet easy dessert. This pumpkin roll is creamy, it’s tender, and just an all-around winner.

      Easy Pumpkin Cinnamon Roll Cake
      This breakfast dessert starts with a store-bought cake mix and ends with the most incredible pumpkin cinnamon roll cake. This easy cake recipe is a go-to treat for fall mornings, made from moist cake swirled with cinnamon and drizzled with glaze.

      Pumpkin Molasses Cookies
      If there was ever a recipe to make you feel like a frolic through your local pumpkin patch, this is it! These pumpkin molasses cookies are so soft, sweet, and tender, and taste just like they came from a bakery.

      Pumpkin Cheesecake Recipe
      Creamy cheesecake with tons of pumpkin flair! My pumpkin cheesecake recipe is the best for fall entertaining as it never fails to wow. The texture is divine and the flavors are a pumpkin lover’s dream come true.

      Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
      If you love those soft pumpkin cream cheese muffins from Starbucks, wait until you’ve tried this homemade version. This copycat recipe inspired by the classic coffee shop treat tastes a million times better when it’s fresh from the oven!

      PIN for later: LEGGI TUTTO

    • in Recipes

      Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)

      ha scritto per te

      These pumpkin cream cheese muffins are the perfect fall breakfast. Soft, pumpkin muffins with a sweet cream cheese filling and topped with a buttery streusel are even better than Starbucks!
      Make sure to try my Pumpkin Bread Recipe too…it’s the absolute BEST!

      These Pumpkin Cream Cheese Muffins Are My Version Of A Starbucks Copycat Recipe!
      These Pumpkin Muffins are so incredibly delicious! They are my version of the popular muffin that comes out at Starbucks every year, but even better. I have made these three ways: with the cream cheese on top surrounded by streusel topping, with the cream cheese inside and the streusel covering the top of the muffin, AND with the cream cheese on top without any streusel if that’s what you like! I wanted to give you a few options and show you just how easy these pumpkin muffins are!
      You Will Love the Cream Cheese Filling!
      The cheesecake filling inside (or on top of) these muffins is absolutely delicious. It’s a creamy bite that pairs beautifully with the spiced pumpkin muffin. The cream cheese adds a little something special to this recipe, in my opinion, but if you don’t like cream cheese you can absolutely omit it. But I love it, and I think you will too!

      Ingredients/Yield: 24 Standard Muffins
      I’ve broken up the ingredients list into 3 parts here for you to make it easier: the cream cheese filling, the muffins, and the streusel topping! The full ingredient list with the measurements is in the recipe card at the bottom of the post!
      Cream Cheese Filling:
      Cream Cheese at room temperatureLarge eggGranulated Sugar
      Pumpkin Muffins:
      All purpose flourPumpkin pie spice. If you don’t have pumpkin pie spice use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.CinnamonKosher saltBaking sodaVegetable oil. You can also use canola oil as well.Granulated sugarLarge eggsPure pumpkin puree. Don’t get this mixed up with pumpkin pie filling. Make sure you’re using 100% pure pumpkin!
      Streusel Topping:
      Light brown sugarButter at room temperatureQuick oats. You can also use old fashioned oats if that’s what you have on-hand. I prefer the texture the quick oats give as they are cut into smaller pieces.All purpose flourGround cinnamonPumpkin seeds. I like to use salted pumpkin seeds in the streusel topping, for a little bit of a salty bite!

      How To Make Pumpkin Cream Cheese Muffins:
      These muffins are simple to make, they just have a few steps. You don’t even need to use a mixer if you don’t want to, and can omit the topping or the filling if you desire!
      Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes. You can also do this step by hand, I just prefer to use the hand mixer for ease!Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set this aside. Muffins: Line 2 muffins tins with cupcake liners and preheat your oven to 350°F. You can also coat your muffin tins with nonstick spray if you don’t want to use liners.In a large bowl whisk together your dry ingredients (flour, pumpkin pie spice, cinnamon, salt, and baking soda.) Set aside. In another bowl mix together the wet ingredients (oil, 2 cups sugar, eggs, and pumpkin puree.) Stir until smooth.Add the pumpkin mixture into the flour mixture, stirring until combined.To create muffins with the cream cheese INSIDE: Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. Repeat this process with the remaining batter and cream cheese. Then Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.To create muffins where the cream cheese REMAINS ON TOP (like Starbucks): Fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

      Can I Make These Without the Cream Cheese Filling?
      Yes, absolutely! The base recipe for these Pumpkin Muffins is standalone great! You could even use the recipe for the streusel on the muffins without the cream cheese!

      WHY THIS RECIPE WORKS:
      This recipe works on so many different levels:
      The pumpkin muffin is light enough to enjoy on its own. It has the perfect crumb and moistness. It also is sturdy enough to hold up to the cream cheese filling. It’s a completely adaptable pumpkin muffin recipe with the ideal amount of spice and pumpkin flavor!The streusel topping is crunchy and delicious without overpowering the muffin. It includes pumpkin seeds with adda little protein and crunch! I like to use salted pumpkin seeds to add a slightly salty bite!This recipe is also great to cut in half if you would only like to make 12 muffins! You can also use large muffin tins if you want a true bakery-style muffin!
      How To Store Pumpkin Cheesecake Muffins:
      Store these muffins airtight in the refrigerator for up to 5 days. You need to keep these in the fridge due to the cream cheese. If you omit the cheesecake filling, you can store them at room temperature for 3 days.
      Freezing:
      These muffins freeze beautifully. Store them airtight in the freezer for up to 30 days for best freshness. Thaw them in the refrigerator!

      Here are some other pumpkin recipes you will love!

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      Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)

      Description:
      These moist Pumpkin Cream Cheese Muffins are sweet, delicious, and adaptable! Perfect with a cup of coffee!

      Ingredients:

      Cream Cheese Filling:

      8– ounces cream cheese, room temperature
      1 egg
      3 tablespoons granulated sugar

      Streusel:

      1 cup light brown sugar
      1/2 cup butter, room temperature
      1/2 cup quick oats
      1/2 cup all purpose flour
      1 teaspoon cinnamon
      1/2 cup pumpkin seeds, roughly chopped

      Muffins:

      3 cups flour
      1 tablespoon pumpkin pie spice
      1 teaspoon cinnamon
      1 teaspoon kosher salt
      1 teaspoon baking soda
      1 1/4 cups vegetable oil
      2 cups granulated sugar
      4 eggs
      1 (15- ounce) can pure pumpkin puree

      Instructions

      Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes.
      Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.
      Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set aside.
      Muffins: Preheat the oven to 350°F. Line 2 tins with liners. Set aside.
      In a large bowl whisk together the flour, pumpkin pie spice, cinnamon, salt, and baking soda. Set aside.
      In another bowl mix together the oil, 2 cups sugar, eggs, and pumpkin puree. Stir until smooth.
      Add the pumpkin mixture into the flour mixture, stirring until combined.
      Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. (This creates muffins where the cream cheese is inside the muffin. See the notes for other methods.). Repeat this process with the remaining batter and cream cheese.
      Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.
      Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

      Notes:

      To create muffins where the cream cheese remains on top, fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.

      If you don’t prefer streusel, you can omit it. 
      Store airtight in the refrigerator for up to 5 days.

      Keywords:: cookies and cups, pumpkin muffins, pumpkin recipe, starbucks copycat

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      Apple Strudel

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      This easy Apple Strudel recipe is filled with cinnamon, brown sugar, raisins and more! It’s a crispy, flaky pastry that’s easy to make and downright delicious.
      Make sure to try my Apple Pie Recipe too! It’s the best!
      Easy Puff Pastry Apple Strudel
      There’s no need to fuss with homemade pastry dough when making this easy homemade strudel. Refrigerated puff pastry will give you a flaky dough that turns perfectly golden brown in the oven!
      Continue reading Apple Strudel at Cookies and Cups. LEGGI TUTTO

    • in Recipes

      Pumpkin Scones

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      787 SharesThese Pumpkin Scones are soon to be your favorite pumpkin recipe! They are flaky and buttery with the perfect amount of pumpkin flavor. The perfect cross between a muffin and a biscuit topped with a brown sugar icing, this scone recipe can be enjoyed as a breakfast treat, a snack, or even as dessert!I love scones so much, and if you do too you should try my Bacon Cheddar Scones, or my Chocolate Chip Cream Cheese Scones!Pumpkin Scones are the Ultimate Fall Scone Recipe!I am SO excited about today’s scone recipe. SO EXCITED! I am big scone guy, and today’s Pumpkin Scone Recipe MIGHT be my favorite of all time.If you have ever had a bad scone experience…we all know what I mean, dry, crumbly, flavorless…you might not be too anxious to try again. I do understand. Truly.ORRRR if you’re one of those “I don’t like pumpkin” people, this recipe might be easy to skip over. But please, oh please, do yourself a favor and try my recipe. My husband who “doesn’t like scones” loved these, and my son who “doesn’t like pumpkin” said these were amazing. Two glowing reviews from two of my harshest critics, so those are supremely high accolades!This Recipe Makes Light, Flaky, Moist Scones!Like I said before, if you’ve ever had a dry scone you might not be so inclined to try another one…but if you’ve had a good one, I think you will be matching my enthusiasm today!This is an easy scone recipe, literally made in minutes. I took the base recipe from my Chocolate Chunk Orange Scones and tweaked it to incorporate the pumpkin and the results are DELICIOUS!!How Do You Make Pumpkin Scones?That’s why we’re all here today…not to look at pretty scone pictures, but to learn how to make them, right? So let’s get to it!What Ingredients Do You Need?Simple, everyday ingredients are what makes these scones easy to make and perfectly flavorful.All Purpose FlourSugar – I used granulated sugar, but you could absolutely use light brown sugar as well!Salt and Baking PowderButter – I used salted butter in my scone recipes because I prefer the slightly balanced sweet and salty dough, a lot like a biscuit. AND make sure it’s COLD COLD COLD! I’ll explain a little more in depth below.Heavy Cream – this adds so much richness to the scone, while also adding a little more fat which assists in keeping these extra moist!Pumpkin Pie SpicePumpkin Puree – Make sure you use 100% pumpkin here (like Libby’s) and not canned Pumpkin Pie MixDo You Have To Make the Icing?Well, of course not…especially since you will have the sweet crunch of the turbinado sugar on top…BUT. The brown sugar icing on these is absolutely delicious and takes this scone recipe to the next level FOR SURE.How Do You Make Flaky Scones?My trick to flaky, almost layered scones is using COLD BUTTER! A lot like my Pie Crust Recipe you will want to use very cold butter and cut it into the flour mixture using a pastry cutter. This will leave small pieces of butter throughout the dough, like in the image above.Also, when you form the scone dough into a ball and then a flat circle, try not to handle the dough too much. The less you handle the dough, the flakier it will be. The more you knead this dough, the butter will warm with the touch of your hands, and strands of gluten will form as it’s kneaded like in bread, which you want to prevent!You can see in the second image above the flaky layers. AND when you break it open it will look like this…See all those glorious, moist yet flaky layers? THAT, my friends, is scone perfection!I only use 1/4 cup of pumpkin in these scones, which adds the pretty color and the perfect subtle pumpkin flavor. That, combined with the Pumpkin Pie Spice isn’t overpowering, but perfectly pumpkin.AND wondering what you should do with that extra pumpkin from the can? Try my Pumpkin Mug Cake!Scones Aren’t Your Thing, But Pumpkin Is? Try These Other Pumpkin Recipes:PrintPumpkin Scones Description:These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 cup granulated sugar1/2 teaspoon kosher salt1/2 cup cold, salted butter, cut into cubes1/2 cup + 2 tablespoons heavy cream2 teaspoons pumpkin pie spice1/4 cup pumpkin puree2 tablespoons turbinado sugar (like Sugar in the Raw) for garnishIcing2 tablespoons butter1/4 cup light brown sugar1 tablespoons milk1/4 teaspoon pure vanilla extract1/3 cup powdered sugarInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.Bake for 15-20 minutes, or until the lightly golden.To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.Keywords:: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking Want To Save This Recipe? LEGGI TUTTO